Hax: Hops & Hamburgers

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A FAMILY BURGER TRADITION As the oldest girl in the family, the job of cooking fell to our great aunt, Bebe Hackney, after her mother died. She was 10 years old. Since she wasn’t tall enough to reach the kitchen counter, she stood on an overturned box to cook for her brothers. But over time, Aunt Bebe became an excellent cook. We still use her recipes today. The Hackneyburger, which Aunt Bebe developed, uses special “butchers only” choice cuts, such as the scottie, which are not typically found in other burgers. Aunt Bebe’s Dark Rye Bread has a much more even flavor than most rye breads. And her original cole slaw is said by many to be their favorite. Today, we still grind our own burgers according to Aunt Bebe’s recipe. Our burgers are always served fresh, never frozen. Aunt Bebe’s bread is still baked fresh daily in our own bakery. And in the spirit of Aunt Bebe, our cole slaw, along with most of our menu, is prepared fresh in our own kitchens.A FAMILY BURGER TRADITION As the oldest girl in the family, the job of cooking fell to our great aunt, Bebe Hackney, after her mother died. She was 10 years old. Since she wasn’t tall enough to reach the kitchen counter, she stood on an overturned box to cook for her brothers. But over time, Aunt Bebe became an excellent cook. We still use her recipes today. The Hackneyburger, which Aunt Bebe developed, uses special “butchers only” choice cuts, such as the scottie, which are not typically found in other burgers. Aunt Bebe’s Dark Rye Bread has a much more even flavor than most rye breads. And her original cole slaw is said by many to be their favorite. Today, we still grind our own burgers according to Aunt Bebe’s recipe. Our burgers are always served fresh, never frozen. Aunt Bebe’s bread is still baked fresh daily in our own bakery. And in the spirit of Aunt Bebe, our cole slaw, along with most of our menu, is prepared fresh in our own kitchens.